Disclaimer: This is one of those blogposts in which I ramble quite a bit. I do have a core point, but I take winding roads around it. It’s also a post where I’m consciously naïve, this time talking about topics which may make economists react viscerally. My hope is that they can get past their initial reaction and think about “the fool’s truth”.

High-quality customer service is something which has a very positive effect, on me. More than being awed by it, I’m extremely appreciative for it when it’s directed towards me and glad it exists when other people take advantage of it.

And I understand (at least some of) the difficulties of customer service.

Never worked directly in customer service. I do interact with a number of people, when I work (teaching, doing field research, working in restaurants, or even doing surveys over the phone). And I’ve had to deal with my share of “difficult customers”, sometimes for months at a time. But nothing I’ve done was officially considered customer service. In fact, with some of my work, “customer service” is exactly the opposite of “what the job is about”, despite some apparent similarities.

So I can only talk about customer service as a customer.

As job sectors go, customer service is quite compatible with a post-industrial world. At the end of the Industrial Revolution, jobs in the primary and secondary sectors have decreased a lot in numbers, especially in the wealthiest parts of the World. The tertiary sector is rapidly growing, in these same contexts. We may eventually notice a significant move toward the quaternary sector, through the expansion of the “knowledge society” but, as far as I know, that sector employs a very small proportion of the active population in any current context.

Point is, the service sector is quite big.

It’s also quite diverse, in terms of activities as well as in terms of conditions. There are call centres where working conditions and salaries are somewhat comparable to factory work (though the latter is considered “blue collar” and the former “white collar”). And there are parts of the service industry which, from the outside, sound quite pleasant.

But, again, I’m taking the point of view of the customer, here. I really do care about working conditions and would be interested in finding ways to improve them, but this blogpost is about my reactions as someone on the other side of the relationship.

More specifically, I’m talking about cases where my satisfaction reaches a high level. I don’t like to complain about bad service (though I could share some examples). But I do like to underline quality service.

And there are plenty of examples of those. I often share them on Twitter and/or on Facebook. But I might as well talk about some of these, here. Especially since I’m wrapping my head about a more general principal.

A key case happened back in November, during the meetings of the American Anthropological Association, here in Montreal. Was meeting a friend of mine at the conference hotel. Did a Foursquare checkin there, while I was waiting, pointing out that I was a local. Received a Twitter reply from the hotel’s account, welcoming me to Montreal. Had a short exchange about this and was told that “if my friend needs anything…” Went to lunch with my friend.

Among the topics of our conversation was the presentation she was going to give, that afternoon. She was feeling rather nervous about it and asked me what could be done to keep her nervousness under control. Based on both personal experience and rumours, I told her to eat bananas, as they seem to help in relieving stress. But, obviously, bananas aren’t that easy to get, in a downtown area.

After leaving my friend, I thought about where to get bananas for her, as a surprise. Didn’t remember that there was a supermarket, not too far from the hotel, so I was at a loss. Eventually went back to the hotel, thinking I might ask the hotel staff about this. Turns out, it would have been possible to order bananas for my friend but the kitchen had just closed.

On a whim, I thought about contacting the person who had replied to me through the hotel’s Twitter account. Explained the situation, gave my friend’s room number and, within minutes, a fruit basket was delivered to her door. At no extra charge to me or to my friend. As if it were a completely normal thing to do, asking for bananas to be delivered to a room.

I’m actually not one to ask for favours, in general. And I did feel strange asking for these bananas. But I wanted to surprise my friend and was going to pay for the service anyway. And the “if she needs anything” message was almost a dare, to me. My asking for bananas was almost defiant. “Oh, yeah? Anything? How about you bring bananas to her room, then?” Again, I’m usually not like this but exchanges like those make me want to explore the limits of the interaction.

And the result was really positive. My friend was very grateful and I sincerely think it helped her relax before her presentation, beyond the effects of the bananas themselves. And it titillated my curiosity, as an informal observer of customer service.

Often heard about hotel concierges as the model of quality in customer service. This fruit basket gave me a taster.

What’s funny about «concierges» is that, as a Québécois, I mostly associate them with maintenance work. In school, for instance, the «concierge» was the janitor, the person in charge of cleaning up the mess left by students. Sounds like “custodian” (and “custodial services”) may be somewhat equivalent to this meaning of «concierge», among English-speaking Canadians, especially in universities. Cleaning services are the key aspect of this line of work. Of course, it’s important work and it should be respected. But it’s not typically glorified as a form of employment. In fact, it’s precisely the kind of work which is used as a threat to those whose school performance is considered insufficient. Condescending teachers and principals would tell someone that they could end up working as a «concierge» (“janitor”) if they didn’t get their act together. Despite being important, this work is considered low-status. And, typically, it has little to do with customer service, as their work is often done while others are absent.

Concierges in French apartment buildings are a different matter, as they also control access and seem to be involved in collecting rent. But, in the “popular imagination” (i.e., in French movies), they’re not associated with a very high quality of service. Can think of several concierges of this type, in French movies. Some of them may have a congenial personality. But I can’t think of one who was portrayed as a model of high-quality customer service.

(I have friends who were «concierges» in apartment buildings, here in Montreal. Their work, which they did while studying, was mostly about maintenance, including changing lightbulbs and shovelling snow. The equivalent of “building superintendent”, it seems. Again, important but devalued work.)

Hotel concierges are the ones English-speakers think of when they use the term. They are the ones who are associated with high-quality (and high-value) customer service. These are the ones I’m thinking about, here.

Hotel concierges’ “golden keys” («Clefs d’or») are as much of a status symbol as you can get one. No idea how much hotel concierges make and I’m unclear as to their training and hiring. But it’s clear that they occupy quite specific a position in the social ladder, much higher than that of school janitors or apartment concierges.

Again, I can just guess how difficult their work must be. Not only the activities themselves but the interactions with the public. Yet, what interests me now is their reputation for delivering outstanding service. The fruit basket delivered to my friend’s door was a key example, to me.

(I also heard more about staff in luxury hotels, in part from a friend who worked in a call centre for a hotel with an enviable reputation. The hospitality industry is also a central component of Swiss culture, and I heard a few things about Swiss hotel schools, including Lausanne’s well-known EHL. Not to mention contacts with ITHQ graduates. But my experience with this kind of service in a hotel context is very limited.)

And it reminds me of several other examples. One is my admiration for the work done by servers in a Fredericton restaurant. The food was quite good and the restaurant’s administration boasts their winelist. But the service is what gave me the most positive feeling. Those service were able to switch completely from treating other people like royalty to treating me like a friend. These people were so good at their job that I discussed it with some of them. Perhaps they were just being humble but they didn’t even seem to realize that they were doing an especially good job.

A similar case is at some of Siena’s best restaurants, during a stay with several friends. At most places we went, the service was remarkably impeccable. We were treated like we deserved an incredible amount of respect, even though we were wearing sandals, shorts, and t-shirts.

Of course, quality service happens outside of hotels and restaurants. Which is why I wanted to post this.

Yesterday, I went to the “Genius Bar” at the Apple Store near my university campus. Had been having some issues with my iPhone and normal troubleshooting didn’t help. In fact, I had been to the same place, a few months ago, and what they had tried hadn’t really solved the problem.

This time, the problem was fixed in a very simple way: they replaced my iPhone with a new one. The process was very straightforward and efficient. And, thanks to regular backups, setting up my replacement iPhone was relatively easy a process. (There were a few issues with it and it did take some time to do, but nothing compared to what it might have been like without cloud backups.)

Through this and previous experiences with the “Genius Bar“, I keep thinking that this service model should be applied to other spheres of work. Including healthcare. Not the specifics of how a “Genius Bar” works. But something about this quality of service, applied to patient care. I sincerely think it’d have a very positive impact on people’s health.

In a way, this might be what’s implied by “concierge medicine”: personalized healthcare services, centred on patients’ needs. But there’s a key difference between Apple’s “Genius Bar” and “concierge medicine”: access to the “Genius Bar” is open to all (customers of Apple products).

Sure, not everyone can afford Apple products. But, despite a prevailing impression, these products are usually not that much more expensive than those made by competitors. In fact, some products made by Apple are quite competitive in their market. So, while the concierge-style services offered by the “Genius Bar” are paid by Apple’s customers, costing those services as even the totality of the “Apple premium” might reveal quite decent a value proposition.

Besides, it’s not about Apple and it’s not really about costs. While Apple’s “Genius Bar” provided my inspiration for this post, I mostly think about quality of service, in general. And while it’s important for decision-makers to think about the costs involved, it’s also important to think about what we mean by high quality service.

One aspect of concierge-style service is that it’s adapted to specific needs. It’s highly customized and personalized, the exact opposite of a “cookie-cutter” approach. My experience at BrewBakers was like that: I was treated the way I wanted to be treated and other people were treated in a very different way. For instance, a server sat besides me as I was looking at the menu, as if I had been a friend “hanging out” with them, and then treated some other customers as if they were the most dignified people in the world. Can’t say for sure the other people appreciated it (looked like they did), but I know it gave me a very warm feeling.

Similar thing at the “Genius Bar”. I could hear other people being treated very formally, but every time I went I was treated with the exact level of informality that I really enjoy. Perhaps more importantly, people’s technology skills are clearly taken into account and they never, in my experience, represent a basis for condescension or for misguided advice. In other words, lack of knowledge of an issue is treated with an understanding attitude and a customer’s expertise on an issue is treated with the exact level of respect it deserves. As always, YMMV. But I’m consistently struck by how appropriately “Genius Bar” employees treat diverse degrees of technological sophistication. As a teacher, this is something about which I care deeply. And it’s really challenging.

While it’s flexible and adaptable, concierge-style service is also respectful, no matter what. This is where our experiences in Siena were so striking. We were treated with respect, even though we didn’t fit the “dress code” for any of these restaurants. And this is a city where, in our observations, people seemed to put a lot of care in what they wore. It’s quite likely that we were judged like annoying tourists, who failed to understand the importance of wearing a suit and tie when going to a “classy” restaurant. But we were still welcomed in these establishments, and nothing in the service made us perceive negatively judged by these servers.

I’ve also heard about hotel staff having to maintain their dignity while coping with people who broke much more than dress codes. And this applies whether or not these people are clients. Friends told me about how the staff at a luxury hotel may deal with people who are unlikely to be customers (including homeless people). According to these friends, the rule is to treat everyone with respect, regardless of which position in the social ladder people occupy. Having noticed a few occasions where respectful treatment was applied to people who are often marginalized, it gives me some of the same satisfaction as when I’m treated adequately.

In other words, concierge-style service is appropriate, “no matter what”. The payoff may not be immediately obvious to everyone, but it’s clearly there. For one thing, poor-quality service to someone else can be quite painful to watch and those of us who are empathetic are likely to “take our business elsewhere” when we see somebody else being treated with disrespect. Not to mention that a respectful attitude is often the best way to prevent all sorts of negative situations from happening. Plus, some high-status people may look like low-status ones in certain of these situations. (For instance, friend working for a luxury hotel once commented on some celebrities looking like homeless people when they appeared at the hotel’s entrance.)

Concierge-style service is also disconnected from business transactions. While the money used to pay for people providing concierge-style service comes from business transactions, this connection is invisible in the service itself. This is similar to something which seems to puzzle a number of people I know, when I mention it. And I’m having a hard time explaining it in a way that they understand. But it’s quite important in the case of customer service.

At one level, you may call it an illusion. Though people pay for a service, the service is provided as if this payment didn’t matter. Sure, the costs associated with my friend’s fruit basket were incurred in the cost of her room. But neither of us saw that cost. So, at that level, it’s as if people were oblivious to the business side of things. This might help explain it to some people, but it’s not the end of it.

Another part has to do with models in which the costs behind the service are supported by a larger group of people, for instance in the ad-based model behind newspapers and Google or in the shared costs model behind insurance systems (not to mention public sectors programs). The same applies to situation where a third-party is responsible for the costs, like parents paying for services provided to their children. In this case, the separation between services and business transactions is a separation between roles. The same person can be beneficiary or benefactor in the same system, but at different times. Part of the result is that the quality of the service is directed toward the beneficiary, even though this person may not be directly responsible for the costs incurred by this service. So, the quality of a service offered by Google has to do with users of that service, not with Google’s customers (advertisers). The same thing applies to any kind of sponsorship and can work quite well with concierge-level quality of service. The Apple Store model is a bit like this, in that Apple subsidizes its stores out of its “own pocket”, and seems to be making a lot of money thanks to them. It may be counterintuitive, as a model, and the distinction between paying for and getting a service may sound irrelevant. But, from the perspective of human beings getting this kind of service, the difference is quite important.

At another level, it’s a matter of politeness. While some people are fine talking financials about any kind of exchange, many others find open discussion of money quite impolite. The former group of people may find it absurd but some of us would rather not discuss the specifics of the business transactions while a service is given. And I don’t mean anything like the lack of transparency of a menu with no price, in a very expensive restaurant. Quite the contrary. I mean a situation where everybody knows how much things cost in this specific situation, but discussion of those costs happens outside of the service itself. Again, this may sound strange to some, but I’d argue that it’s a characteristic of concierge-style service. You know how much it costs to spend a night at this hotel (or to get a haircut from this salon). But, while a specific service is provided, these costs aren’t mentioned.

Another component of this separation between services and their costs is about “fluidity”. It can be quite inefficient for people to keep calculating how much a service costs, itemized. The well-known joke about an engineer asked to itemize services for accounting purposes relates to this. In an industrial context, every item can have a specific cost. Applying the same logic to the service sector can lead to an overwhelming overhead and can also be quite misleading, especially in the case of knowledge and creative work. (How much does an idea cost?) While concierge-style service may be measured, doing so can have a negative impact on the service itself.

Some of my thinking about services and their costs has to do with learning contexts. In fact, much of my thinking about quality of service has to do with learning, since teaching remains an important part of my life. The equation between the costs of education and the learning process is quite complex. While there may be strong correlations between socioeconomic factors and credentials, the correlation between learning and credential is seems to be weaker and the connection between learning and socioeconomic factors is quite indirect.

In fact, something which is counterintuitive to outsiders and misconstrued to administrators at learning institutions is the relationship between learning and the quality of the work done by a teacher. There are many factors involved, in the work of a teacher, from students’ prior knowledge to their engagement in the learning process, and from “time on task” to the compatibility between learning and teaching methods. It’s also remarkably difficult to measure teaching effectiveness, especially if one is to pay more than lipservice to lifelong learning. Also, the motivations behind a teacher’s work rarely have much to do with such things as differential pay. At the very least, it’s clear that dedicated teachers spend more time than is officially required, and that they do so without any expectation of getting more money. But they do expect (and often get) much more than money, including the satisfaction of a job well done.

The analogy between teaching and concierge services falls down quickly if we think that concierges’ customers are those who use their services. Even in “for-profit” schools, the student-teacher relationship has very little to do with a client-business relationship. Those who “consume” the learning process are learners’ future employers or society as a whole. But students themselves aren’t “consuming teaching”, they’re learning. Sure, students often pay a portion of the costs to run educational institutions (other costs being covered by research activities, sponsorships, government funding, alumni, and even parents). But the result of the learning process is quite different from paying for a service. At worst, students are perceived as the “products” of the process. At best, they help construct knowledge. And even if students are increasingly treated as if they were customers of learning institutions (including publicly-funded ones), their relationship to teachers is quite distinct from patronage.

And this is one place for a connection between teachers and concierges, having to do with the separation between services and their fees: high quality service is given by concierges and teachers beyond direct financial incentives to do so. Even if these same teachers and concierges are trying to get increased wages, the services they provide are free of these considerations. Salary negotiations are a matter between employers and employees. Those who receive services are customers of the employers, not the employees. There’d be no reason for a concierge or teacher to argue with customers and students about their salaries.

In a way, this is almost the opposite of “social alienation”. In social sciences. “alienation” refers to a feeling of estrangement often taking place among workers whose products are consumed by people with whom they have no connection. A worker at a Foxconn factory may feel alienated from the person who will buy the Dell laptop on which she’s working. But service work is quite distinct from this. While there may be a huge status differential between someone getting a service and the person providing it and there can be a feeling of distance, the fact that there’s a direct connection between the two is quite significant. Even someone working at a call centre in India providing technical support to a high-status customer in the US is significantly different from the alienated factory worker. The direct connection between call centre employee and customer can have a significant impact on both people involved, and on the business behind the technical support request.

And, to a large extent, the further a person working in customer service is from the financial transaction, the higher the quality of the service.

Lots has been said about Zappos and about Nordstrom. Much of that has to do with how these two companies’ approaches to customer service differ from other approaches (for instance, avoiding scripts). But there might be a key lesson, here, in terms of distancing the service from the job. The “customers are always right” ethos doesn’t jive well with beancounting.

So, concierge-style service is “more than a job”.

Providing high-quality service can be highly stimulating, motivating, and satisfying. Haven’t looked at job satisfaction levels among these people, but I wouldn’t be surprised if they were quite high. What managers seem to forget, about job satisfaction, is that it has an impact beyond employee retention, productivity, and reputation. Satisfying jobs have a broad impact on society, which then impacts business. Like Ford paying high wages for his workers, much of it has to do with having a broader vision than simply managing the “ins and outs” of a given business. This is where Hanifan’s concept of social capital may come into play. Communities are built through such things as trust and job satisfaction.

Again, these aren’t simple issues. Quality customer service isn’t a simple matter of giving people the right conditions. But its effect are far-reaching.

It’s interesting to hear about “corporate concierge services” offered to employees of certain businesses. In a way, they loop back the relationship between high-quality service and labour. It sounds like corporate concierges can do a lot to enhance a workplace, even making it more sustainable. I’d be curious to know more about them, as it sounds like they might have an interesting position with regards to the enterprise. I wouldn’t be surprised if their status were separate from that of regular employees within the business.

And, of course, I wish I were working at a place where such services were available. Sounds like those workplaces aren’t that uncommon. But having access to such services would be quite a privilege.

Thing is, I hate privilege, even when I’m the one benefitting from it. I once quipped that I hated library privileges, because they’re unequally distributed. The core of this is that I wish society were more equal. Not by levelling down everything we have, but by providing broader access to resources and services.

A key problem with concierge-style services is that access to them tends to be restricted. But it doesn’t sound like their costs are the only factor for this exclusiveness. In a way, concierge-level service may not be that much more expensive than standard service. It might be about concierge-style services being a differentiating factor, but even that doesn’t imply that it should be so restricted.

I’d argue that the level of quality of service that I’ve been describing (and rambling on about) can be found in just about any context. I’ve observed the work of librarians, gas station attendants, police officers, street vendors, park rangers, and movers who provided this level of service. While it may difficult to sustain high-quality service, it does scale and it does seem to make life easier for everyone.

I’ve actually received a reply from one of the administrators involved, which does contribute a lot to my appreciation of the work done over there.

I should stress that I have no ulterior motive, hidden agenda, or vested interest in the matter. The only thing which has to do with me, in the matter (apart from the fact that much of it is stated in the first person singular) is that I wish praises for good work were more common than complaints yet I get the impression that the reverse is true.

Also, I do enjoy Concordia. Being part-time faculty, however, I feel Concordia doesn’t own me and my allegiance to Concordia isn’t unconditional. In many ways, I feel it all makes me more explicitly free to express my opinion, including a positive one, since none of it can have any effect on promotion. While I always encourage people to use a grain of salt in anything I write (including this) and disclaimers remain very important for critical thinking, this is almost the opposite of a disclaimer. Sure, I’m as biased as anyone. But my appreciation of work done by several Concordians isn’t merely a personal preference. It’s among things which make my Concordia experience enjoyable and something close to a matter of pride.

And I wanted to keep my message relatively short and direct, so I didn’t delve into the details of what all of these people have done. I can do so, if you’re interested!

So, here goes…

Mr. Beasley, Mr. Thirlwall,
For the record, I would like to highlight the remarkable work done by a significant portion of the libraries’ staff.

I’m frequently impressed by work done by someone associated with one of Concordia’s libraries. In fact, I would go so far as to say (again, for the record) that these people constitute one of Concordia’s main strengths, above and beyond our collections, funding, and “brand recognition.”

Among remarkable librarians I would include (in no particular order): Susie Breier, Jennifer Cyr, Kumiko Vézina, Olivier Charbonneau, Cameron Hoffman, and Patrick Labelle. Other librarians have provided a high quality of service but I haven’t had the opportunity to take note of their names.

I sincerely hope that the personnel’s efforts are duly recognized and I trust that the libraries’ administration is making sure that Concordians realize what value these people bring to our university.

In a way, this is a followup to a discussion happening on Facebook after something I posted (available publicly on Twitter): “(Alexandre) wishes physical books a quick and painfree death. / aime la connaissance.”

As I expected, the reactions I received were from friends who are aghast: how dare I dismiss physical books? Don’t I know no shame?

Apparently, no, not in this case.

And while I posted it as a quip, it’s the result of a rather long reflection. It’s not that I’m suddenly anti-books. It’s that I stopped buying several of the “pro-book” arguments a while ago.

Sure, sure. Books are the textbook case of technlogy which needs no improvement. eBooks can’t replace the experience of doing this or that with a book. But that’s what folkloristics defines as a functional shift. Like woven baskets which became objects of nostalgia, books are being maintained as the model for a very specific attitude toward knowledge construction based on monolithic authored texts vetted by gatekeepers and sold as access to information.

An important point, here, is that I’m not really thinking about fiction. I used to read two novel-length works a week (collections of short stories, plays…), for a period of about 10 years (ages 13 to 23). So, during that period, I probably read about 1,000 novels, ranging from Proust’s Recherche to Baricco’s Novecentoand the five books of Rabelais’s Pantagruel series. This was after having read a fair deal of adolescent and young adult fiction. By today’s standards, I might be considered fairly well-read.

My life has changed a lot, since that time. I didn’t exactly stop reading fiction but my move through graduate school eventually shifted my reading time from fiction to academic texts. And I started writing more and more, online and offline.
In the same time, the Web had also been making me shift from pointed longform texts to copious amounts of shortform text. Much more polyvocal than what Bakhtin himself would have imagined.

(I’ve also been shifting from French to English, during that time. But that’s almost another story. Or it’s another part of the story which can reamin in the backdrop without being addressed directly at this point. Ask, if you’re curious.)
The increase in my writing activity is, itself, a shift in the way I think, act, talk… and get feedback. See, the fact that I talk and write a lot, in a variety of circumstances, also means that I get a lot of people to play along. There’s still a risk of groupthink, in specific contexts, but one couldn’t say I keep getting things from the same perspective. In fact, the very Facebook conversation which sparked this blogpost is an example, as the people responding there come from relatively distant backgrounds (though there are similarities) and were not specifically queried about this. Their reactions have a very specific value, to me. Sure, it comes in the form of writing. But it’s giving me even more of something I used to find in writing: insight. The stuff you can’t get through Google.

So, back to books.

I dislike physical books. I wish I didn’t have to use them to read what I want to read. I do have a much easier time with short reading sessions on a computer screen that what would turn into rather long periods of time holding a book in my hands.

Physical books just don’t do it for me, anymore. The printing press is, like, soooo 1454!

Yes, books had “a good run.” No, nothing replaces them. That’s not the way it works. Movies didn’t replace theater, television didn’t replace radio, automobiles didn’t replace horses, photographs didn’t replace paintings, books didn’t replace orality. In fact, the technology itself doesn’t do much by itself. But social contexts recontextualize tools. If we take technology to be the set of both tools and the knowledge surrounding it, technology mostly goes through social processes, since tool repertoires and corresponding knowledge mostly shift in social contexts, not in their mere existence. Gutenberg’s Bible was a “game-changer” for social, as well as technical reasons.

And I do insist on orality. Journalists and other “communication is transmission of information” followers of Shannon&Weaver tend to portray writing as the annihilation of orality. How long after the invention of writing did Homer transfer an oral tradition to the writing media? Didn’t Albert Lord show the vitality of the epic well into the 20th Century? Isn’t a lot of our knowledge constructed through oral means? Is Internet writing that far, conceptually, from orality? Is literacy a simple on/off switch?

Not only did I maintain an interest in orality through the most book-focused moments of my life but I probably care more about orality now than I ever did. So I simply cannot accept the idea that books have simply replaced the human voice. It doesn’t add up.

My guess is that books won’t simply disappear either. There should still be a use for “coffee table books” and books as gifts or collectables. Records haven’t disappeared completely and CDs still have a few more days in dedicated stores. But, in general, we’re moving away from the “support medium” for “content” and more toward actual knowledge management in socially significant contexts.

In these contexts, books often make little sense. Reading books is passive while these contexts are about (hyper-)/(inter-)active.

Case in point (and the reason I felt compelled to post that Facebook/Twitter quip)…
I hear about a “just released” French book during a Swiss podcast. Of course, it’s taken a while to write and publish. So, by the time I heard about it, there was no way to participate in the construction of knowledge which led to it. It was already “set in stone” as an “opus.”

Looked for it at diverse bookstores. One bookstore could eventually order it. It’d take weeks and be quite costly (for something I’m mostly curious about, not depending on for something really important).

I eventually find it in the catalogue at BANQ. I reserve it. It wasn’t on the shelves, yet, so I had to wait until it was. It took from November to February. I eventually get a message that I have a couple of days to pick up my reservation but I wasn’t able to go. So it went back on the “just released” shelves. I had the full call number but books in that section aren’t in their call number sequence. I spent several minutes looking back and forth between eight shelves to eventually find out that there were four more shelves in the “humanities and social sciences” section. The book I was looking was on one of those shelves.

So, I was able to borrow it.

Phew!

In the metro, I browse through it. Given my academic reflex, I look for the back matter first. No bibliography, no index, a ToC with rather obscure titles (at random: «Taylor toujours à l’œuvre»/”Taylor still at work,” which I’m assuming to be a reference to continuing taylorism). The book is written by two separate dudes but there’s no clear indication of who wrote what. There’s a preface (by somebody else) but no “acknowledgments” section, so it’s hard to see who’s in their network. Footnotes include full URLs to rather broad sites as well as “discussion with <an author’s name>.” The back cover starts off with references to French popular culture (including something about “RER D,” which would be difficult to search). Information about both authors fits in less than 40 words (including a list of publication titles).

The book itself is fairly large print, ways almost a pound (422g, to be exact) for 327 pages (including front and back matter). Each page seems to be about 50 characters per line, about 30 lines per page. So, about half a million characters or 3500 tweets (including spaces). At 5+1 characters per word, about 80,000 words (I have a 7500-words blogpost, written in an afternoon). At about 250 words per minute, about five hours of reading. This book is listed at 19€ (about 27CAD).
There’s no direct way to do any “postprocessing” with the text: no speech synthesis for visually impaired, concordance analysis, no machine translation, even a simple search for occurences of “Sarkozy” is impossible. Not to mention sharing quotes with students or annotating in an easy-to-retrieve fashion (à la Diigo).

Like any book, it’s impossible to read in the dark and I actually have a hard time to find a spot where I can read with appropriate lighting.

Flipping through the book, I get the impression that there’s some valuable things to spark discussions, but there’s also a whole lot of redundancy with frequent discussions on the topic (the Future of Journalism, or #FoJ, as a matter of fact). My guesstimate is that, out of 5 hours of reading, I’d get at most 20 pieces of insight that I’d have exactly no way to find elsewhere. Comparable books to which I listened as audiobooks, recently, had much less. In other words, I’d have at most 20 tweets worth of things to say from the book. Almost a 200:1 compression.
Direct discussion with the authors could produce much more insight. The radio interviews with these authors already contained a few insight hints, which predisposed me to look for more. But, so many months later, without the streams of thought which animated me at the time, I end up with something much less valuable than what I wanted to get, back in November.

Kept brewing and thinking about brewing, after that last post. Been meaning to discuss my approach to “brewing bugs”: the yeast and bacteria strains which are involved in some of my beers. So, it’s a kind of follow-up.

Perhaps more than a reason for me to brew, getting to have fun with these living organisms is something of an achievement. It took a while before it started paying off, but it now does.

Now, I’m no biochemist. In fact, I’m fairly far to “wet sciences” in general. What I do with these organisms is based on a very limited understanding of what goes on during fermentation. But as long as I’m having fun, that should be ok.

This blogpost is about yeast in brewing. My focus is on homebrewing but many things also apply to craft brewing or even to macrobreweries.

There’s supposed to be a saying that “brewers make wort, yeast makes beer.” Whether or not it’s an actual saying, it’s quite accurate.

“Wort” is unfermented beer. It’s a liquid containing fermentable sugars and all sorts of other compounds which will make their way into the final beer after the yeast has had its fun in it. It’s a sweet liquid which tastes pretty much like Malta (e.g. Vitamalt).

Yeast is a single-cell organism which can do a number of neat things including the fine act of converting simple sugars into alcohol and CO2. Yeast cells also do a number of other neat (and not so neat) things with the wort, including the creation of a large array of flavour compounds which can radically change the character of the beer. Among the four main ingredients in beer (water, grain, hops, and yeast), I’d say that yeast often makes the largest contribution to the finished beer’s flavour and aroma profile.

The importance of yeast in brewing has been acknowledged to different degrees in history. The well-known Reinheitsgebot “purity law” of 1516, which specifies permissible ingredients in beer, made no mention of yeast. As the story goes, it took Pasteur (and probably others) to discover the role of yeast in brewing. After this “discovery,” Pasteur and others have been active at isolating diverse yeast strains to be used in brewing. Before that time, it seems that yeast was just occurring naturally in the brewing process.

As may be apparent in my tone, I’m somewhat skeptical of the “discovery” narrative. Yeast may not have been understood very clearly before Pasteur came on the scene, but there’s some evidence showing that yeast’s contribution to brewing had been known in different places at previous points in history. It also seems likely that multiple people had the same basic insight as LP did but may not have had the evidence to support this insight. This narrative is part of the (home)brewing “shared knowledge.”

But I’m getting ahead of myself.

There’s a lot to be said about yeast biochemistry. In fact, the most casual of brewers who spends any significant amount of time with online brewing resources has some understanding, albeit fragmentary, of diverse dimensions of biochemistry through the action of yeast. But this blogpost isn’t about yeast biochemistry.

I’m no expert and biochemistry is a field for experts. What tends to interest me more than the hard science on yeast is the kind of “folk science” brewers create around yeast. Even the most scientific of brewers occasionally talks about yeast in a way which sounds more like folk beliefs than like hard science. In ethnographic disciplines, there’s a field of “ethnoscience” which deals with this kind of “folk knowledge.” My characterization of “folk yeast science” will probably sound overly simplistic and I’m not saying that it accurately represents a common approach to yeast among brewers. It’s more in line with the tone of Horace Miner’s classic text about the Nacirema than with anything else. A caricature, maybe, but one which can provide some insight.

In this case, because it’s a post on my personal blog, it probably provides more insight about yours truly than about anybody else. So be it.

I’m probably more naïve than most. Or, at least, I try to maintain a sense of wonder, as I play with yeast. I’ve done just enough reading about biochemistry to be dangerous. Again, “the brewery is an adult’s chemistry set.”

A broad distinction in the brewer’s approach to yeast is between “pure” and “wild” yeast. Pure yeast usually comes to the brewer from a manufacturer but it originated in a well-known brewery. Wild yeast comes from the environment and should be avoided at all costs. Wild yeast infects and spoils the wort. Pure yeast is a brewer’s best friend as it’s the one which transforms sweet wort into tasty, alcoholic beer. Brewers do everything to “keep the yeast happy.” Though yeast happiness sounds like exaggeration on my part, this kind of anthropomorphic concept is clearly visible in discussions among brewers. (Certainly, “yeast health” is a common concept. It’s not anthropomorphic by itself, but it takes part in the brewer’s approach to yeast as life.) Wild yeast is the reason brewers use sanitizing agents. Pure yeast is carefully handled, preserved, “cultured.” In this context, “wild yeast” is unwanted yeast. “Pure yeast” is the desirable portion of microflora.

It wouldn’t be too much of an exaggeration to say that many brewers are obsessed with the careful handling of pure yeast and the complete avoidance of wild yeast. The homebrewer’s motto, following Charlie Papazian, may be “Relax, Don’t Worry, Have a Homebrew,” when brewers do worry, they often worry about keeping their yeast as pure as possible or keeping their wort as devoid of wild yeast as possible.

In the context of brewers’ folk taxonomy, wild yeast is functionally a “pest,” its impact is largely seen as negative. Pure yeast is beneficial. Terms like “bugs” or “beasties” are applied to both but, with wild yeast, their connotations and associations are negative (“nasty bugs”) while the terms are applied to pure yeast in a more playful, almost endeared tone. “Yeasties” is almost a pet name for pure yeast.

I’ve mentioned “folk taxonomy.” Here, I’m mostly thinking about cognitive anthropology. Taxonomies have been the hallmark of cognitive anthropology, as they reveal a lot about the ways people conceive of diverse parts of reality and are relatively easy to study. Eliciting categories in a folk taxonomy is a relatively simple exercise which can even lead to other interesting things in terms of ethnographic research (including, for instance, establishing rapport with local experts or providing a useful basis to understanding subtleties in the local language). I use terms like “folk” and “local” in a rather vague way. The distinction is often with “Western” or even “scientific.” Given the fact that brewing in North America has some strong underpinnings in science, it’s quite fun to think about North American homebrewers through a model which involves an opposition to “Western/scientific.” Brewers, including a large proportion of homebrewers, tend to be almost stereotypically Western and to work through (and sometimes labour under) an almost-reductionist scientific mindframe. In other words, my talking about “folk taxonomy” is almost a way to tease brewers. But it also relates to my academic interest in cultural diversity, language, worldviews, and humanism.

“Folk taxonomies” can be somewhat fluid but the concept applies mostly to classification systems which are tree-like, with “branches” coming of broader categories. The term “folksonomy” has some currency, these days, to refer to a classification structure which has some relation to folk taxonomy but which doesn’t tend to work through a very clear arborescence. In many contexts, “folksonomy” simply means “tagging,” with the notion that it’s a free-form classification, not amenable to treatment in the usual “hierarchical database” format. Examples of folksonomies often have to do with the way people classify books or other sources of information. A folksonomy is then the opposite of the classification system used in libraries or in Web directories such as the original Yahoo! site. Tags assigned to this blogpost (“Tagged: Belgian artist…”) are part of my own folksonomy for blogposts. Categories on WordPress blogs such as this ones are supposed to create more of a (folk) taxonomy. For several reasons (including the fact that tags weren’t originally available to me for this blog), I tend to use categories as more of a folksonomy, but with a bit more structure. Categories are more stable than tags. For a while, now, I’ve refrained from adding new categories (to my already overly-long list). But I do add lots of new tags.

Anyhoo…

Going back to brewers’ folk taxonomy of yeast strains…

Technically, if I’m not mistaken, the term “pure” should probably refer to the yeast culture, not to the yeast itself. But the overall concept does seem to apply to types of yeast, even if other terms are used. The terms “wild” and “pure” aren’t inappropriate. “Wild” yeast is undomesticated. “Pure” yeast strains were those strains which were selected from wild yeast strains and were isolated in laboratories.

Typically, pure yeast strains come from one of two species of the genus Saccharomyces. One species includes the “top-fermenting” yeast strains used in ales while the other species includes the “bottom-fermenting” yeast strains used in lagers. The distinction between ale and lager is relatively recent, in terms of brewing history, but it’s one which is well-known among brewers. The “ale” species is called cerevisiae (with all sorts of common misspellings) and the “lager” species has been called different names through history, to the extent that the most appropriate name (pastorianus) seems to be the object of specialized, not of common knowledge.

“Wild yeast” can be any yeast strain. In fact, the two species of pure yeast used in brewing exist as wild yeast and brewers’ “folk classification” of microorganisms often lumps bacteria in the “wild yeast” category. The distinction between bacteria and yeast appears relatively unimportant in relation to brewing.

As can be expected from my emphasis on “typically,” above, not all pure yeast strains belong to the “ale” and “lager” species. And as is often the case in research, the exceptions are where things get interesting.

One category of yeast which is indeed pure but which doesn’t belong to one of the two species is wine yeast. While brewers do occasionally use strains of wild yeast when making other beverages besides beer, wine yeast strains mostly don’t appear on the beer brewer’s radar as being important or interesting. Unlike wild yeast, it shouldn’t be avoided at all costs. Unlike pure yeast, it shouldn’t be cherished. In this sense, it could almost serve as «degré zéro» or “null” in the brewer’s yeast taxonomy.

Then, there are yeast strains which are usually considered in a negative way but which are treated as pure strains. I’m mostly thinking about two of the main species in the Brettanomyces genus, commonly referred to as “Brett.” These are winemakers’ pests, especially in the case of oak aging. Oak casks are expensive and they can be ruined by Brett infections. In beer, while Brett strains are usually classified as wild yeast, some breweries have been using Brett in fermentation to effects which are considered by some people to be rather positive while others find these flavours and aromas quite displeasing. It’s part of the brewing discourse to use “barnyard” and “horse blanket” as descriptors for some of the aroma and flavour characteristics given by Brett.

Brewers who consciously involve Brett in the fermentation process are rather uncommon. There are a few breweries in Belgium which make use of Brett, mostly in lambic beers which are fermented “spontaneously” (without the use of controlled innoculation). And there’s a (slightly) growing trend among North American home- and craft brewers toward using Brett and other bugs in brewing.

Because of these North American brewers, Brett strains are now available commercially, as “pure” strains.

Which makes for something quite interesting. Brett is now part of the “pure yeast” category, at least for some brewers. They then use Brett as they would other pure strains, taking precautions to make sure it’s not contaminated. At the same time, Brett is often used in conjunction with other yeast strains and, contrary to the large majority of beer fermentation methods, what brewers use is a complex yeast culture which includes both Saccharomyces and Brett. It may not seem that significant but it brings fermentation out of the strict “mono-yeast” model. Talking about “miscegenation” in social terms would be abusive. But it’s interesting to notice which brewers use Brett in this way. In some sense, it’s an attitude which has dimensions from both the “Belgian Artist” and “German Engineer” poles in my brewing attitude continuum.

Other brewers use Brett in a more carefree way. Since Brett-brewing is based on a complex culture, one can go all the way and mix other bugs. Because Brett has been mostly associated with lambic brewing, since the onset of “pure yeast” brewing, the complex cultures used in lambic breweries serve as the main model. In those breweries, little control can be applied to the balance between yeast strains and the concept of “pure yeast” seems quite foreign. I’ve never visited a lambic brewery (worse yet, I’ve yet to set foot in Belgium), but I get to hear and read a lot about lambic brewing. My perception might be inaccurate, but it also reflects “common knowledge” among North American brewers.

As you might guess, by now, I take part in the trend to brew carefreely. Even carelessly. Which makes me more of a MadMan than the majority of brewers.

Among both winemakers and beer brewers, Brett has the reputation to be “resilient.” Once Brett takes hold of your winery or brewery, it’s hard to get rid of it. Common knowledge about Brett includes different things about its behaviour in the fermentation process (it eats some sugars that Saccharomyces doesn’t, it takes a while to do its work…). But Brett also has a kind of “character,” in an almost-psychological sense.

Which reminds me of a comment by a pro brewer about a well-known strain of lager yeast being “wimpy,” especially in comparison with some well-known British ale yeast strains such as Ringwood. To do their work properly, lager strains tend to require more care than ale strains, for several reasons. Ringwood and some other strains are fast fermenters and tend to “take over,” leaving little room for other bugs.

Come to think of it, I should try brewing with a blend of Ringwood and Brett. It’d be interesting to see “who wins.”

Which brings me to “war.”

Now, I’m as much of a pacifist as one can be. Not only do I not tend to be bellicose and do I cherish peace, I frequently try to avoid conflict and I even believe that there’s a peaceful resolution to most situations.

Yet, one thing I enjoy about brewing is to play with conflicting yeast strains. Pitting one strain against another is my way to “wage wars.” And it’s not very violent.

I also tend to enjoy some games which involve a bit of conflict, including Diplomacy and Civilization. But I tend to play these games as peacefully as possible. Even Spymaster, which rapidly became focused on aggressions, I’ve been playing as a peace-loving, happy-go-lucky character.

But, in the brewery, I kinda like the fact that yeast cells from different strains are “fighting” one another. I don’t picture yeast cells like warriors (with tiny helmets), but I do have fun imagining the “Battle of the Yeast.”

Of course, this has more to do with competition than with conflict. But both are related, in my mind. I’m also not that much into competition and I don’t like to pit people against one another, even in friendly competition. But this is darwinian competition. True “survival of the fittest,” with everything which is implied in terms of being contextually appropriate.

So I’m playing with life, in my brewery. I’m not acting as a Creator over the yeast population, but there’s something about letting yeast cells “having at it” while exercising some level of control that could be compared to some spiritual figures.

Thinking about this also makes me think about the Life game. There are some similarities between what goes on in my wort and what Conway’s game implies. But there are also several differences, including the type of control which can be applied in either case and the fact that the interaction between yeast cells is difficult to visualize. Not to mention that yeast cells are actual, living organisms while the cellular automaton is pure simulation.

The fun I have playing with yeast cells is part of the reason I like to use Brett in my beers. The main reason, though, is that I like the taste of Brett in beer. In fact, I even like it in wine, by transfer from my taste for Brett in beer.

And then, there’s carefree brewing.

As I described above, brewers are very careful to avoid wild yeast and other unwanted bugs in their beers. Sanitizing agents are an important part of the brewer’s arsenal. Which goes well with the “German engineer” dimension of brewing. There’s an extreme position in brewing, even in homebrewing. The “full-sanitization brewery.” Apart from pure yeast, nothing should live in the wort. Actually, nothing else should live in the brewery. If it weren’t for the need to use yeast in the fermentation process, brewing could be done in a completely sterile environment. The reference for this type of brewery is the “wet science” lab. As much as possible, wort shouldn’t come in contact with air (oxidization is another reason behind this; the obsession with bugs and the distaste for oxidization often go together). It’s all about control.

There’s an obvious reason behind this. Wort is exactly the kind of thing wild yeast and other bugs really like. Apparently, slants used to culture microorganisms in labs may contain a malt-based gelatin which is fairly similar to wort. I don’t think it contains hops, but hops are an agent of preservation and could have a positive effect in such a slant.

I keep talking about “wild yeast and other bugs” and I mentioned that, in the brewer’s folk taxonomy, bacteria are equivalent to wild yeast. The distinction between yeast and bacteria matters much less in the brewery than in relation to life sciences. In the conceptual system behind brewing, bacteria is functionally equivalent to wild yeast.

Fear of bacteria and microbes is widespread, in North America. Obviously, there are many excellent medical reasons to fear a number of microorganisms. Bacteria can in fact be deadly, in the right context. Not that the mere presence of bacteria is directly linked with human death. But there’s a clear association, in a number of North American minds, between bacteria and disease.

As a North American, despite my European background, I tended to perceive bacteria in a very negative way. Even today, I react “viscerally” at the mention of bacteria. Though I know that bacteria may in fact be beneficial to human health and that the human body contains a large number of bacterial cells, I have this kind of ingrained fear of bacteria. I love cheese and yogurt, including those which are made with very complex bacterial culture. But even the mere mention of bacteria in this context requires that I think about the distinction between beneficial and dangerous bacteria. In other words, I can admit that I have an irrational fear of bacteria. I can go beyond it, but my conception of microflora is skewed.

For two years in Indiana, I was living with a doctoral student in biochemistry. Though we haven’t spent that much time talking about microorganisms, I was probably influenced by his attitude toward sanitization. What’s funny, though, is that our house wasn’t among the cleanest in which I’ve lived. In terms of “sanitary conditions,” I’ve had much better and a bit worse. (I’ve lived in a house where we received an eviction notice from the county based on safety hazards in that place. Lots of problems with flooding, mould, etc.)

Like most other North American brewers, I used to obsess about sanitization, at every step in the process. I was doing an average job at sanitization and didn’t seem to get any obvious infection. I did get “gushers” (beers which gush out of the bottle when I open it) and a few “bottle bombs” (beer bottles which actually explode). But there were other explanations behind those occurrences than contamination.

The practise of sanitizing everything in the brewery had some significance in other parts of my life. For instance, I tend to think about dishes and dishwashing in a way which has more to do with caution over potential contamination than with dishes appearing clean and/or shiny. I also think about what should be put in the refrigerator and what can be left out, based on my limited understanding of biochemistry. And I think about food safety in a specific way.

In the brewery, however, I moved more and more toward another approach to microflora. Again, a more carefree approach to brewing. And I’m getting results that I enjoy while having a lot of fun. This approach is also based on my pseudo-biochemistry.

One thing is that, in brewing, we usually boil the wort for an hour or more before inoculation with pure yeast. As boiling kills most bugs, there’s something to be said about sanitization being mostly need for equipment which touches the wort after the boil. Part of the equipment is sanitized during the boiling process and what bugs other pieces of equipment may transfer to the wort before boiling are unlikely to have negative effects on the finished beer. With this idea in mind, I became increasingly careless with some pieces of my brewing equipment. Starting with the immersion chiller and kettle, going all the way to the mashtun.

Then, there’s the fact that I use wild yeast in some fermentations. In both brewing and baking, actually. Though my results with completely “wild” fermentations have been mixed to unsatisfactory, some of my results with “partially-wild” fermentations have been quite good.

Common knowledge among brewers is that “no known pathogen can survive in beer.” From a food safety standpoint, beer is “safe” for four main reasons: boiling, alcohol, low pH, and hops. At least, that’s what is shared among brewers, with narratives about diverse historical figures who saved whole populations through beer, making water sanitary. Depending on people’s attitudes toward alcohol, these stories about beer may have different connotations. But it does seem historically accurate to say that beer played an important part in making water drinkable.

So, even wild fermentation is considered safe. People may still get anxious but, apart from off-flavours, the notion is that contaminated beer can do no more harm than other beers.

The most harmful products of fermentation about which brewers may talk are fusel alcohols. These, brewers say, may cause headaches if you get too much of them. Fusels can cause some unwanted consequences, but they’re not living organisms and won’t spread as a disease. In brewer common knowledge, “fusels” mostly have to do with beers with high degrees of alcohol which have been fermented at a high temperature. My personal sense is that fusels aren’t more likely to occur in wild fermentation than with pure fermentation, especially given the fact that most wild fermentation happens with beer with a low degree of alcohol.

Most of the “risks” associated with wild fermentation have to do with flavours and aromas which may be displeasing. Many of these have to do with souring, as some bugs transform different compounds (alcohol especially, if I’m not mistaken) into different types of acids. While Brett and other strains of wild yeast can cause some souring, the acids in questions mostly have to do with bacteria. For instance, lactobacillus creates lactic acid, acetobacter creates acetic acid, etc.

Not only do I like that flavour and aroma characteristics associated with some wild yeast strains (Brett, especially), I also like sour beers. It may sound strange given the fact that I suffer from GERD. But I don’t overindulge in sour beers. I rarely drink large quantities of beer and sour beers would be the last thing I’d drink large quantities of. Besides, there’s a lot to be said about balance in pH. I may be off but I get the impression that there are times in which sour things are either beneficial to me or at least harmless. Part of brewer common knowledge in fact has a whole thing about alkalinity and pH. I’m not exactly clear on how it affects my body based on ingestion of diverse substances, but I’m probably affected by my background as a homebrewer.

Despite my taste for sour beers, I don’t necessarily have the same reaction to all souring agents. For instance, I have a fairly clear threshold in terms of acetic acid in beer. I enjoy it when a sour beer has some acetic character. But I prefer to limit the “aceticness” of my beers. Two batches I’ve fermented with wild bugs were way too acetic for me and I’m now concerned that other beers may develop the same character. In fact, if there’s a way to prevent acetobacter from getting in my wort while still getting the other bugs working, I could be even more carefree as a brewer than I currently am.

Which is a fair deal. These days, I really am brewing carefreely. Partly because of my “discovery” of lactobacillus.

As brewer common knowledge has it, lactobacillus is just about everywhere. It’s certainly found on grain and it’s present in human saliva. It’s involved in some dairy fermentation and it’s probably the main source of bacterial fear among dairy farmers.

Apart from lambic beers (which all come from a specific region in Belgium), the main sour beer that is part of brewer knowledge is Berliner Weisse. Though I have little data on how Berliner Weisse is fermented, I’ve known for a while that some people create a beer akin to Berliner Weisse through what brewers call a “sour mash” (and which may or may not be related to sour mash in American whiskey production). After thinking about it for years, I’ve done my first sour mash last year. I wasn’t very careful in doing it but I got satisfying results. One advantage of the sour mash is that it happens before boiling, which means that the production of acid can be controlled, to a certain degree. While I did boil my wort coming from sour mash, it’s clear that I still had some lactobacillus in my fermenters. It’s possible that my boil (which was much shorter than the usual) wasn’t enough to kill all the bugs. But, come to think of it, I may have been a bit careless with sanitization of some pieces of equipment which had touched the sour wort before boiling. Whatever the cause, I ended up with some souring bugs in my fermentation. And these worked really well for what I wanted. So much so that I’ve consciously reused that culture in some of my most recent brewing experiments.

So, in my case, lactobacillus is in the “desirable” category of yeast taxonomy. With Brett and diverse Saccharomyces strains, lactobacillus is part of my fermentation apparatus.

As a mad brewer, I can use what I want to use. I may not create life, but I create beer out of this increasingly complex microflora which has been taking over my brewery.

When I came out against privilege, over a month ago, I wasn’t thinking about libraries. But, last week, while running some errands at three local libraries (within an hour), I got to think about library privileges.

During that day, I first started thinking about library privileges because I was renewing my CREPUQ card at Concordia. With that card, graduate students and faculty members at a university in Quebec are able to get library privileges at other universities, a nice “perk” that we have. While renewing my card, I was told (or, more probably, reminded) that the card now gives me borrowing privileges at any university library in Canada through CURBA (Canadian University Reciprocal Borrowing Agreement).

My gut reaction: “Aw-sum!” (I was having a fun day).

It got me thinking about what it means to be an academic in Canada. Because I’ve also spent part of my still short academic career in the United States, I tend to compare the Canadian academe to US academic contexts. And while there are some impressive academic consortia in the US, I don’t think that any of them may offer as wide a set of library privileges as this one. If my count is accurate, there are 77 institutions involved in CURBA. University systems and consortia in the US typically include somewhere between ten and thirty institutions, usually within the same state or region. Even if members of both the “UC System” and “CalState” have similar borrowing privileges, it would only mean 33 institutions, less than half of CURBA (though the population of California is about 20% more than that of Canada as a whole). Some important university consortia through which I’ve had some privileges were the CIC (Committee on Institutional Cooperation), a group of twelve Midwestern universities, and the BLC (Boston Library Consortium), a group of twenty university in New England. Even with full borrowing privileges in all three groups of university libraries, an academic would only have access to library material from 65 institutions.

Of course, the number of institutions isn’t that relevant if the libraries themselves have few books. But my guess is that the average size of a Canadian university’s library collection is quite comparable to its US equivalents, including in such well-endowed institutions as those in the aforementioned consortia and university systems. What’s more, I would guess that there might be a broader range of references across Canadian universities than in any region of the US. Not to mention that BANQ (Quebec’s national library and archives) are part of CURBA and that their collections overlap very little with a typical university library.

So, I was thinking about access to an extremely wide range of references given to graduate students and faculty members throughout Canada. We get this very nice perk, this impressive privilege, and we pretty much take it for granted.

Which eventually got me to think about my problem with privilege. Privilege implies a type of hierarchy with which I tend to be uneasy. Even (or especially) when I benefit from a top position. “That’s all great for us but what about other people?”

In this case, there are obvious “Others” like undergraduate students at Canadian institutions, Canadian non-academics, and scholars at non-Canadian institutions. These are very disparate groups but they are all denied something.

Canadian undergrads are the most direct “victims”: they participate in Canada’s academe, like graduate students and faculty members, yet their access to resources is severely limited by comparison to those of us with CURBA privileges. Something about this strikes me as rather unfair. Don’t undegrads need access as much as we do? Is there really such a wide gap between someone working on an honour’s thesis at the end of a bachelor’s degree and someone starting work on a master’s thesis that the latter requires much wider access than the former? Of course, the main rationale behind this discrepancy in access to library material probably has to do with sheer numbers: there are many undergraduate students “fighting for the same resources” and there are relatively few graduate students and faculty members who need access to the same resources. Or something like that. It makes sense but it’s still a point of tension, as any matter of privilege.

The second set of “victims” includes Canadians who happen to not be affiliated directly with an academic institution. While it may seem that their need for academic resources are more limited than those of students, many people in this category have a more unquenchable “thirst for knowledge” than many an academic. In fact, there are people in this category who could probably do a lot of academically-relevant work “if only they had access.” I mostly mean people who have an academic background of some sort but who are currently unaffiliated with formal institutions. But the “broader public” counts, especially when a specific topic becomes relevant to them. These are people who take advantage of public libraries but, as mentioned in the BANQ case, public and university libraries don’t tend to overlap much. For instance, it’s quite unlikely that someone without academic library privileges would have been able to borrow Visual Information Processing (Chase, William 1973), a proceedings book that I used as a source for a recent blogpost on expertise. Of course, “the public” is usually allowed to browse books in most university libraries in North America (apart from Harvard). But, depending on other practical factors, borrowing books can be much more efficient than browsing them in a library. I tend to hear from diverse people who would enjoy some kind of academic status for this very reason: library privileges matter.

A third category of “victims” of CURBA privileges are non-Canadian academics. Since most of them may only contribute indirectly to Canadian society, why should they have access to Canadian resources? As any social context, the national academe defines insiders and outsiders. While academics are typically inclusive, this type of restriction seems to make sense. Yet many academics outside of Canada could benefit from access to resources broadly available to Canadian academics. In some cases, there are special agreements to allow outside scholars to get temporary access to local, regional, or national resources. Rather frequently, these agreements come with special funding, the outside academic being a special visitor, sometimes with even better access than some local academics. I have very limited knowledge of these agreements (apart from infrequent discussions with colleagues who benefitted from them) but my sense is that they are costly, cumbersome, and restrictive. Access to local resources is even more exclusive a privilege in this case than in the CURBA case.

Which brings me to my main point about the issue: we all need open access.

When I originally thought about how impressive CURBA privileges were, I was thinking through the logic of the physical library. In a physical library, resources are scarce, access to resources need to be controlled, and library privileges have a high value. In fact, it costs an impressive amount of money to run a physical library. The money universities invest in their libraries is relatively “inelastic” and must figure quite prominently in their budgets. The “return” on that investment seems to me a bit hard to measure: is it a competitive advantage, does a better-endowed library make a university more cost-effective, do university libraries ever “recoup” any portion of the amounts spent?

Contrast all of this with a “virtual” library. My guess is that an online collection of texts costs less to maintain than a physical library by any possible measure. Because digital data may be copied at will, the notion of “scarcity” makes little sense online. Distributing millions of copies of a digital text doesn’t make the original text unavailable to anyone. As long as the distribution system is designed properly, the “transaction costs” in distributing a text of any length are probably much less than those associated with borrowing a book. And the differences between “browsing” and “borrowing,” which do appear significant with physical books, seem irrelevant with digital texts.

These are all well-known points about online distribution. And they all seem to lead to the same conclusion: “information wants to be free.” Not “free as in beer.” Maybe not even “free as in speech.” But “free as in unchained.”

Open access to academic resources is still a hot topic. Though I do consider myself an advocate of “OA” (the “Open Access movement”), what I mean here isn’t so much about OA as opposed to TA (“toll-access”) in the case of academic journals. Physical copies of periodicals may usually not be borrowed, regardless of library privileges, and online resources are typically excluded from borrowing agreements between institutions. The connection between OA and my perspective on library privileges is that I think the same solution could solve both issues.

I’ve been thinking about a “global library” for a while. Like others, the Library of Alexandria serves as a model but texts would be online. It sounds utopian but my main notion, there, is that “library privileges” would be granted to anyone. Not only senior scholars at accredited academic institutions. Anyone. Of course, the burden of maintaining that global library would also be shared by anyone.

There are many related models, apart from the Library of Alexandria: French «Encyclopédistes» through the Englightenment, public libraries, national libraries (including the Library of Congress), Tim Berners-Lee’s original “World Wide Web” concept, Brewster Kahle’s Internet Archive, Google Books, etc. Though these models differ, they all point to the same basic idea: a “universal” collection with the potential for “universal” access. In historical perspective, this core notion of a “universal library” seems relatively stable.

Of course, there are many obstacles to a “global” or “universal” library. Including issues having to do with conflicts between social groups across the Globe or the current state of so-called “intellectual property.” These are all very tricky and I don’t think they can be solved in any number of blogposts. The main thing I’ve been thinking about, in this case, is the implications of a global library in terms of privileges.

Come to think of it, it’s possible that much of the resistance to a global library have to do with privilege: unlike me, some people enjoy privilege.

Over at The Chronicle of Higher Education (the college-focused equivalent of the NYT), Brock Read blogs about Thomas Mann’s on an apparently simplistic dichotomy based on human librarians and online resources.

I know the connection between libraries and blogging is pretty obvious and information scientists are as blogworthy as anyone can get. So it’s probably just that I notice librarian blogging more, these days. Thing is, on the Web, perception is worth a lot, however accurate it may be.

Listened, a few days ago, to two podcasts in a row which gave special attention to information processing in relationship with library systems. The more I learn about them, the more librarians fascinate me.

The first podcast was a ROS episode similar in insight to Foucault’s The Order of Things (Les mots et les choses). Less historical emphasis, but some look into classifier authority. Lydon seemed surprised by the concept of “folksonomy,” which came to refer to community-based taxonomies during the “Web 2.0” era.

In the second podcast, Jon Udell’s Interviews with Innovators, Art Rhyno was reestablishing information-based authority, to a certain extent. Thanks in part to this show, I now have a better grasp of my own attitude toward authority in information and knowledge management (the description of which will have to wait for another post).